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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Recipe by: The Woman's Day Cookbook
1. In a medium-sized bowl, mix flour, salt, and paprika. Coat the
chicken with the flour, shaking off the excess. Reserve the flour
mixture.
2. In a large, deep nonstick skillet, heat the oil over medium-high
heat. Add the chicken, meaty side down, and cook for 1 1/2 minutes on
each side or until well browned. Remove to a plate with a slotted
spoon.
3. Pour the broth into the flour mixture remaining in the bowl and
whisk until smooth.
4. Drain the fat from the skillet and wipe it clean. Add the chicken
broth mixture and 2 tablespoons of the dill. Stir to mix. Add the
chicken meaty side up, and the potatoes. Bring to a boil over high
heat. Reduce the heat to low. Cover and simmer for 10 minutes.
5. Lay the asparagus over the top. Cover and simmer for 15 to 20
minutes more, or until the chicken and vegetables are tender.
6. Remove the pan from the heat. Stir in the lemon juice and the
remaining 2 tablespoons of dill.
| Ingredients:
1/3 Cup(s) All-purpose flour
1 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1/2 Teaspoon(s) Pepper to taste
1 Tablespoon(s) White wine
4 Bone-in chicken breast
2 Cup(s) Unsalted butter
1/4 Cup(s) Fresh dill; chopped
8 small New potatoes; scrubbed
12 Ounce(s) Fresh asparagus; ends trimme
1 Tablespoon(s) Asparagus; Fresh, Any Color |
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